Scallops Served in the Shell with Green Butter

Delicate, sweet scallops are served in their shells with rich, herbaceous butter and hazelnuts. Who needs a restaurant when you can do it at home?

Plating tip! Nestle the scallop shells on top of salt foam (recipe below!). It keeps the scallop shells level while giving a dramatic presentation! We also do this with grilled oysters, too. Inform your guests to eat everything above the shell:)

Scallops in the Shell with Green Butter
serves 2

shopping list —

• 8 each U12 scallops, cleaned by removing the abductor muscle

• 4 scallop shells

• about 2 tbsp hazelnuts, toasted & crushed

• freshly ground coriander

for the green butter —

• 1# butter at room temperature

• 1 bunch parsley, picked & chopped

• 1 bunch basil, rough chop

• 1 bunch chives, finely sliced

• 2-3 cloves garlic, minced

• salt to taste

for the salt foam —

• egg whites from 2 eggs

• kosher salt

equipment —

• robot coupe or food processor

• sheet tray or stainless steel skillet

• whisk & small sauce pot

steps —

for the green butter —

1. Add the herbs, garlic, and butter to a food processor. Blend until smooth and green. Season with salt.

2. Roll in parchment and refrigerate.

for the salt foam —

1. Whip the egg whites to stiff peaks.

2. Fold in enough kosher salt to achieve a consistency similar to damp, packable sand (think sandcastle sand).

to prepare the scallops —

variation 1: bake the scallops —

1. Preheat the oven to 425ºF.

2. Place four small mounds of salt foam on a sheet tray. Nestle the scallop shell in the salt foam to keep the shells upright.

3. Season the scallops with salt and place two scallops in each scallop shell.

4. Slice the chilled green butter in 1/4” thick rounds, and place it over each scallop.

5. Bake the scallops in the oven for 5-6 minutes or until the butter starts to bubble around the edges of the shell.

6. Top with crushed hazelnuts and a sprinkle of freshly ground coriander.

variation 2: sear + green butter beurre monté —

1. For the beurre monté — dice the cold green butter and keep chilled. In a small or medium saucepan, add enough water to cover the bottom. Bring up to a boil over high heat. Whisk in the green butter, a few chunks at a time, until it’s emulsified. Keep adding more butter until you have a thick sauce that coats the back of a spoon. Season with salt and lemon juice. Keep on the back burner with the heat off until you’re ready to use it.

2. To sear the scallops — pat the scallops dry with a paper towel.

3. Meanwhile, heat a stainless steel saute pan or skillet over high heat for 3-5 minutes. When the pan is hot, add neutral oil and heat until shimmering.

4. Season the scallops with salt. Place the scallops in the pan without letting them touch. Sear for 1-2 minutes for a golden brown crust before adding a pat of butter, garlic, and thyme, and baste the scallops. Turn off the heat, and flip the scallops. They should release easily from the pan. Allow to sit in the butter for an additional 1-2 minutes to finish cooking.

5. Place a small mound of salt foam on plates, and nestle the scallop shells on top. Remove the scallops from the pan and place in the scallop shells, seared side up. Spoon the warm beurre monté over the scallops to cover, and garnish with crushed hazelnuts and a sprinkle of freshly ground coriander.